I couldn’t think up a spiffy name for this juice combination but it does have carrots, celery and beets in it, hence the name. It’s also a bit interesting in that it has a dash of asparagus juice added into the mix. Note that you can easily omit the asparagus if you’d like, and it’s often too expensive of a veggie to be juicing frquently. When it’s in season though, and you have a bunch around anyway, you can use it to enhance the flavors of other juicing ingredients such as carrots.
Ingredients:
4-5 medium carrots
2 celery stalks
1 beet
1 sweet apple
1 stalk of asparagus
Directions:
Once again, I’d recommend removing the hard parts of the beet where the stalk is attached. First, juice up the carros and celery. You can save the combined carrot-celery pulp for another use, soups can be a great place for that. Then do the beet, apple and lastly the asparagus in your juicer. Stir the two mixtures together for an up and at ‘em drink.
Makes about a cup and a half of juice.
January 19th, 2006 at 9:10 am
Just thought I’d throw a recipe in the mix. One of my favorite and easiest blends is a simple orange, pink grapefruit and carrot mix. This is merely a deviation from my usual orange, lemon and carrot blend. I was out of lemons one day and tried the pink grapefruit and loved it. Here you go.
1 large or two medium oranges—I prefer the Valencias
3/4 of a large pink grapefruit—all of it if you want it more tart
3 good sized carrots.
Just peel the oranges and pink grapedfruit and juice those first, then juice the carrots. That’s it. Drink it down!
[Edited, No splogging, please: Juicing Admin]